ethyl maltol

I have a fruit 70 vg / 30 pg recipe that is amazing in tanks, but on the RDA it's very thin. It's weirdly like a night or day difference. Sometimes on my RDA i even taste the cotton because it's so thin. I want to improve the RDA taste. I've experimented with Ethyl Maltol, MTS. They're ok, but...

About to put in a new order, and I was wondering the difference between the two. I've noticed that people prefer Ethyl Maltol on many recipe sites. Why is this? Are there noticeable differences between the two in terms of taste, interaction of flavors, the way it affects coils, shelf life, etc.?